A package of thin-sliced beef in the refrigerator put me in the mood for negimaki, one of my favorite Japanese restaurant appetizers. I had every intention of wrapping the beef around scallions to make the traditional negimaki roll, but I only had a couple of skinny scallions on hand. As luck would have it, I found a couple of thin asparagus, too. I trimmed the vegetables to the same length, and tossed them into a casserole dish to marinate with the beef for an hour. However, when the time came to roll everything together, impatience won out. My panini press grilled the meat and vegetables flat in just two minutes; the broiler or a stove-top grill pan would work just as well. This dish has all of negimaki's salty-sweet teriyaki flavor, in a more casual presentation. I served it for lunch with a bowl of steamed rice.